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International Journal of Medicinal Mushrooms
Impact-faktor: 1.423 5-jähriger Impact-Faktor: 1.525 SJR: 0.431 SNIP: 0.661 CiteScore™: 1.38

ISSN Druckformat: 1521-9437
ISSN Online: 1940-4344

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International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushrooms.v18.i2.40
pages 133-140

Antioxidant Potential of the Giant Mushroom, Macrocybe gigantea (Agaricomycetes), from India in Different Drying Methods

Tanvi Gaur
Department of Biological Sciences, College of Basic Sciences and Humanities, G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India
P. B. Rao
Department of Biological Sciences, College of Basic Sciences & Humanities, G.B. Pant University of Agriculture & Technology, Pantnagar 263145 (U.S. Nagar, Uttarakhand), India

ABSTRAKT

Free radicals are responsible for several diseases like cancer, atherosclerosis, gastric ulcers, and several others. Studies have shown that mushrooms possess antioxidant activity and Macrocybe gigantea was recently added to the list of mushrooms under cultivation in India. The methanolic extracts were prepared from lyophilized and oven-dried samples of MA1 and MA2 strains of M. gigantea and their antioxidant properties were studied. MA2 showed comparatively higher total antioxidant activity (111.88 µg/mg) than MA1 (97.00 µg/mg). The scavenging activity on 2,2'-diphenyl picryl hydrazyl free radical (74.41%), ferrous chelating (83.74%), reducing power (0.371), and superoxide anion radical (72.05%) was significantly higher in freeze-dried MA2 than MA1 at 200 µg/mL. Correspondingly, the EC50 values were lower in freeze-dried states (96.03 µg/mL, 95.00 µg/mL, and 68.12 µg/mL in MA2 and 105.12 µg/mL, 109.8 µg/mL, and 74.60 µg/mL in MA1) than in oven-dried states (97.97 µg/mL, 120.2 µg/mL, and 125.33 µg/mL in MA2 and 108.3 µg/mL, 131.2 µg/mL, and 147.5 µg/mL in MA1, respectively). In addition, total phenolic, total flavonoid, and ortho-dihydroxy phenol content was examined and their values were comparatively higher in freeze-dried MA2 (18.00 mg/g of gallic acid equivalents, 1.67 mg/g of quercetin equivalents, and 1.10 mg/g of catechol equivalents, respectively) than in MA1 and oven-dried states in both strains. Further, MA2 showed lower EC50 values in freeze-dried samples than MA1 and oven-dried states in both strains. These results suggested that MA2 contains higher antioxidant potential than MA1 and freeze-drying by lyophilization retains higher antioxidants than heat drying by a hot air oven in both the strains; thus, they can be a good source of nutraceuticals.


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